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These are my go to store cupboard cookies and I found the recipe for these Peanut Butter Cookies in Jo Wheatley’s A Passion for Baking. The trick to getting the perfect texture seems to be a swift bang on the worktop half way through the cooking time. These cookies are fabulously crisp and chewy…the holy grail of cookies and with the addition of Reese’s Peanut Butter Chips are elevated to dream cookie levels in my opinion.

Unfortunately, the chips are not easy to find in the UK and I was lucky that I had a friend visiting Chicago at the end of last year so she bought me a few bags back. I have heard Selfridges, Panzers and Partridges stock a good range of Reece’s stuff though the recipe works just as well with milk or white chocolate chips or peanuts.

My housemate is going trekking in Peru next week so I felt the need to make something Peruvian to mark the occasion. Anticuchos (beef heart kebabs) weren’t quite doing it for me and I felt marmalade sandwiches were a bit basic then I stumbled upon Alfajores. Delicate shortbread biscuits sandwiched together with dulce de leche and dusted with icing sugar.

Pronounced Al-fa-ho-res, these little biscuits melt in the mouth thanks to the cornflour in the biscuit dough. Traditionally, these biscuits are round in shape and most recipes I researched called for a 2 inch plain or fluted round cutter but you could use any small cutters. I cheated and bought Bonne Maman Confiture de Caramel rather than making my own dulce de leche but it was quite runny and tricky to sandwich the biscuits together so I won’t short cut again!